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users rating4/4

We thought these were delicious. They bake up
exactly like the photo. I followed the recipe,
except for adding 2 tsp. garlic powder as
recommended by an earlier poster- - the garlic
powder probably adds the extra ooomph that
other folks thought these needed, but 2 tsp.
was not very noticeable. Next time I might try
cayenne too. I also plan to cut back the salt to
1
tsp as I found these a bit too salty w/ the --
bacon and cheese. I used a slightly heaping ice
cream scoop and thought they were a perfect
size.

As a first-time biscuit maker, I am relieved that this recipe is as forgiving as can be. It took me forever since I kept second-guessing myself and I was convinced I didn't do *anything* right. The store only had light buttermilk; the bacon I used was unexceptional; I don't have a food processor so I used a hand mixer; I have neither parchment paper nor stoneware (like jjanemin) so I used a cookie sheet and had to cut them off the sheet with a knife. Much to my surprise here I am eating a golden, flaky crusted, moist interiored, downright tasty biscuit with butter and honey. I didn't need extra buttermilk--there's a heck of a lot of cheese involved helping to hold the biscuits together. The 1/2 cup size makes for a hefty biscuit that can easily act as a sandwich base; next time I'll go for 1/3 or 1/4 cup scoops.
As both Jillulrich and hwoodm wrote earlier, the flavor is missing a little something ...at least when there's not a chunk of bacon involved! Maybe the light buttermilk is to blame? Or perhaps I need sharper cheddar. If anyone comes up with a successful solution, please post! I suppose that the subtlety is what makes the biscuits versatile enough to function as sweet (with honey and butter) OR savory (with Dijon mustard and ham), but next time I'll hold out for regular buttermilk, use more chives and more potent tasting bacon (D'Artagnan makes an incredible wild boar bacon I think might be perfect), and I'll get some super extra-sharp Canadian cheddar.

These biscuits were quite tasty.
Enjoyed them with Beef Stew last
night. Next time I make them,
however, I would make them 1/4 cup
size, not 1/2 cup size. The 1/2
cupper is just too big. I would
also add a bit more cheese, probably
wouldn't use the bacon (didn't feel
the bacon really added much to the
overall flavor), increase the chives
and add finely chopped fresh serrano
chilis.

these biscuits are phenomenal. I had made the bacon the day before, so I measured out the buttermilk and cubed the butter first and then put them in the freezer. it it was summer I probably would have stuck the flour in the freezer too after measuring it all out.
the dough was drier than the recipe describes, but it all turned out fine once they baked. next time I will probably fold the dough out and cut it into squares.
I used a new zealand grass fed white chedder that wasn't supper sharp but it worked great. Next time I'll reserve a little cheese to sprinkle on top before baking.

Decided to make these on a cold
morning and did everything wrong. I
used all purpose flour. Didn't have
any buttermilk so I soured some
sweet milk. Didn't have enough
cheddar so I used what was in the
fridge -- some cheddar, some Mexican
mixed cheese, some garlic cheddar &
some parm/reg. Grumbled as I mixed
in a bowl that was barely large
enough (this makes a LARGE amount of
dough). Didn't have enough parchment
so I used my stoneware. Baked as
directed and expected the worst.
What I ended up with were fantastic,
delicious biscuits with a light crispy crust. I will
definitely make this recipe again.
Maybe I'll follow the directions,
maybe not. Absolutely delicious.

I made two batches of these little treats for my sisters baby shower to be eaten with honey baked ham. It was my first time making biscuits and they were easy as can be to make. the flavor was good, but not great. it was missing something. maybe my cheddar wasn't sharp enough. I will make them again. I just might tweek them a little. I'm more of a cook, not a baker, so I'll have to think what I can do to make them "WoW". Everyone loved them though! they were every bit as pretty as the picture!

I made this recipe to bring to a recent party. I almost doubled it because of the small serving size, but I'm very glad I didn't. With no food processor, I used my hands and the biscuits came out nice and fluffy. I made 2-bite biscuits by hand and got probably 35 or so. I uh, may have used more bacon than stated. They were a huge hit.